A make-ahead egg and cottage-cheese breakfast bake filled with spinach, peppers and herbs.
From our kitchenThis savoury breakfast bake can be made ahead and served warm or at room temperature. Cottage cheese keeps the texture tender and creamy.
Serve with sliced tomato, avocado, fresh fruit or wholegrain toast for a flexible breakfast or lunch.
Cool completely and refrigerate in a covered container for up to three days. Reheat gently or enjoy chilled.
Contains egg and milk.
Cook with confidence
Heat the oven to 180°C. Grease a 23 cm square baking dish or similar-sized ovenproof dish.
Heat the oil in a frying pan. Cook the pepper and spring onions for 5 minutes. Add the spinach and stir just until wilted.
Whisk the eggs, cottage cheese, milk, herbs, salt and pepper in a large bowl.
Spread the cooked vegetables over the baking dish and pour over the egg mixture. Sprinkle with cheddar if using.
Bake for 25–30 minutes until the centre is set and the top is lightly golden.
Stand for 10 minutes, scatter with parsley and cut into six portions.
A useful reminder
Use the serving suggestions and swaps in the recipe as flexible ideas. Allergies, pregnancy and medical dietary needs may require advice tailored by a qualified professional.